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HUGE PUBES A PLUS posted:Here is the brine recipe I like to use for chicken. This makes 2 quarts of brine and is intended for a whole chicken or enough cut chicken to feed a family. If you're making less chicken cut the recipe down accordingly.   single bay leaf buddy
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Dec 20, 2019 02:44
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| # ¿ Apr 19, 2024 17:29 |
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there's a visual appeal to a beautiful loaf of bread that almost no other food item can match now i want to start a sourdough but this seems like a bad time to discard flour
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Mar 21, 2020 00:50
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Chard posted:you don't have to discard the discard. pour into a little hot oil in a pan and top with spices for easy flatbread, make pancakes, etc. you can also feed the starter with a lot less flour/water than most recipes call for, and less frequently. guerrilla sourdough. i like it.
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Mar 21, 2020 01:57
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the bread pics made me hungry for bread last night and although i didn't start a sourdough, i left a regular yeast starter bubbling overnight rise slice breadtimes!also making a lamb stew for dinner to sop my bread in
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Mar 21, 2020 21:07
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        day 3 of quarantine, eating good while we can still taste food dehydrated vegetable mix is my secret weapon for stews when i don't have the proper stock -- just use water and half a cup of that stuff, and it magically turns into flavorful vegetable stock! Dustcat has issued a correction as of 02:29 on Mar 22, 2020 |
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Mar 22, 2020 02:27
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snoo posted:recipe pls thank u I bought more flour and yeasts french bread is the simplest bread there is, so it's just bread flour, water, yeast, and salt - combine 1 cup warm (110 degree) water, 1 cup flour, and 1-2 teaspoons of dry yeast, let bubble overnight or longer - add 1 more cup warm water, 2 tsp salt, and around 4-5 cups flour and knead until the dough is silky and springy - let rise, then form into four loaves and let those rise - preheating oven to 450 degrees - make some 1/4 inch cuts on top of the loaves and stick in the oven, reduce heat to 400 and bake for ~40 minutes until golden brown - for a better crust, you can put a small pan of water in the oven to make steam, but make sure it's not so big as to lower the temperature
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Mar 22, 2020 20:38
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snoo posted:my kimchi is getting a little fizzy i like to keep the starter in a glass bowl overnight because i know it won't react or leach anything out, but i'm sure stainless steel is fine too a stand mixer will definitely save you a lot of work kneading!
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Mar 22, 2020 21:40
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very fishy and spicy, but i added too much salt i feel
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la cigale of our age
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Mar 23, 2020 21:49
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i cooked a pound of pinto beans with bacon, onion, garlic, tomato, chipotle, cumin and cilantro yesterday and they turned out p good i froze half though, because i don't want to overdose on beans so soon into the quarantine today, bean quesadillas for lunch! 
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Mar 26, 2020 16:52
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ok plinkey you win, i wouldn't turn down your cheezer I GUESS
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Mar 28, 2020 18:48
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 tastes good combine 1.5 cups instant oats 2 tsp salt 1 Tsp butter 4 Tsp honey 2 cups boiling water mix and allow to cool, then add 1 egg, whisked 2 Tsp dry yeast proofed in a bit of warm water ~4 cups bread flour knead, rise, and shape into loaves, rise and bake at 375 for 30-40 minutes mine came out kinda runty because it turned out i had too much dough for one pan but not quite enough for two. adjust as necessary.
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Mar 28, 2020 23:27
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thawed out the ham bone from last christmas and gave it an hour in the instant pot   plenty of meat left on that thing, and even more cartilage. the bones were still hard (should have gone 2 hours i guess) so i stuck them back in...  with a pound of split peas and some garlic and dehydrated onion  after slow cooking for a few hours, take out the bones and add the finely chopped ham, about two tablespoons of coarsely ground mustard seed soaked in cold water, and some fresh marjoram from the garden  p dece
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Mar 29, 2020 20:49
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twoday posted:what are some good Indian dishes? I'm always making saag paneer or rogan josht and I want to mix it up a bit. Any naan tips? i've made naan precisely twice but here's what i learned: all purpose flour is better than bread flour, you want a soft wet dough with plenty of oil/fat in it (1.5-2 tbsp per cup of liquid) and not too much kneading cook in a dry pan over medium to medium-high heat, and let the top bubble up a little bit but not too much before flipping, because the bubbles will turn into char spots, and you don't want too much of those i also tried brushing a thin coat of oil on before each bread, but it isn't really needed unless you're worried about the seasoning on your cast iron pan. i reserve one pan for breads and pizzas and other dry things, so the seasoning is always poor on it, but it doesn't matter e: also i've had the idea for a while to try heating up a pizza stone and then sticking it under the broiler to try to emulate a tandoor, but it's been too hot here lately to heat up the kitchen like that Dustcat has issued a correction as of 19:13 on Apr 9, 2020 |
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Apr 9, 2020 19:10
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twoday posted:I would assume a pizza stone is best, but I haven't tried in years it's wheat flour with a higher gluten level, producing a chewier result, which you don't want for naan
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Apr 9, 2020 21:58
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Bert Roberge posted:Made some Swedish saffron bread with vanilla cream filling. ooh that's one of those things where it's just too elaborate for me to ever bother making but i would eat half of that in a sitting
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Apr 10, 2020 01:11
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twoday posted:I roasted some bones and ate the marrow, and then boiled the bones and drank the bone juice now just grind them to make your bread and your transformation into a giant is complete
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Apr 20, 2020 22:16
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comrades, i want to take a moment to proselytize for mustard greens! if you've got mustard seeds in your pantry that aren't too many years old, chances are good that they will actually sprout. soak them for a few hours in warm water and then plant them 1/4 inch deep, and they should come up in a couple of days plant them fairly densely, several seeds per square inch, and in a week, you'll have beautiful microgreens. thin them out and use them as garnishes or mix into salads, they're spicy and sweet as they grow, keep thinning them, and in two weeks you'll have big ol' mustard leaves maybe an inch apart:  these are still tender enough to eat as salads and garnishes, such as these hot dogs with mustard, relish, and mustard  at this age, they still have that sweet, spicy mustard taste, although a few of them have also developed a bitterness, much like with cucumbers i'm planning to keep eating and thinning these and seeing what happens. should they get too tough to eat raw, a mess of mustard greens with bacon is the backstop plan.
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Apr 20, 2020 22:31
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seattle plague rat posted:dope gotta try this, what are they growing under in the pic? it's a plant light I got from amazon with four 4-foot T5 bulbs. i have it set up on a rail shelf system so i can adjust the distance between the light and the shelf, and of course you can use boxes to adjust heights when you have different sized plants under it it gets fairly warm, so i added a fan at the end pointed at the lights, which keeps the temperature down, and the jostling also helps the plants develop stronger stems. the fan is powered from a socket on the light, so it goes on and off on the same timer, which is convenient  i hung foil on the wall to so i can mist things without worrying about the paint, and also to reflect the light. i also made a little curtain for the front to keep from glaring into the kitchen, because it's quite bright  seattle plague rat posted:also post them reccipes its finally outdoor oven season &i found the gas valve i've never heard of outdoor oven season, but it sounds delicious!
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Apr 21, 2020 01:01
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MeatwadIsGod posted:Had a bunch of extra carrots I didn't know what to do with, but this recipe was a great use of them. I was out of eggs so used flax eggs as a substitute, and they worked out fine. They're huge, hearty breakfast muffins that you can stretch for several days. ooh, those look pretty dang good also, i never heard of flax eggs before, gonna try that sometime, and chia eggs too! we're okay for eggs rn but who knows how long that'll last
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Apr 22, 2020 00:53
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mustard greens update: still tasting great. the stems are thick enough now to be a bit tough for eating raw, but sauteeing them for a few minutes fixes that. i've been eating them mixed into scrambled eggs like you would spinach, and they're nice. gonna finish these guys over the next few days and start a new batch. meanwhile, the beet greens are getting big enough to start eating:  right now they're wonderfully tender eaten raw and have a mild earthy beety flavor. these would go great with some goat cheese and a dash of balsamic vinegar
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Apr 24, 2020 22:02
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Spoondick posted:smoking a rack of pork ribs today... made a dry rub of salt, pepper, garlic powder, onion powder and chili powder and let the ribs sit overnight in the fridge looking good! i use the same grill, but i do three at a time to save effort, using one of these racks:  my grill doesn't want to stay lit under 280, so i smoke baby backs for 3 hours, at which point they're not quite fall apart tender but just enough that the meat will come off the bone. i like to cut them in half and freeze, and then thaw them out by simmering on top of bbq beans. they get as tender as you like while the beans absorb the smoky pork fat and get super delicious
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Apr 27, 2020 22:39
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ryanrs posted:How long does it take them to grow that big from seed? i think those were at about three weeks, but you can start eating the mustards in earnest in two (and little microgreens in as little as a week as you thin them out) the beets grow a little slower and now look like this:  while the mustard greens all got eaten with eggs like this:  and a new batch was started three days ago: 
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Apr 28, 2020 15:24
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nice pizza! i'm envious because my lunch is a salad of tender beet greens, arugula, goat cheese and walnuts, with an aged balsamic vinaigrette which, while very nice, is not very filling. might have to follow up with a hot dog or something
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Apr 29, 2020 17:12
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HUGE PUBES A PLUS posted:my brekky/lunch today was a gouda grilled cheese with homemade sourdough bread. this looks like it was delicious
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Apr 30, 2020 01:07
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DarkEuphoria posted:I just got a big pile of chanterelle mushrooms from a friend, and am not sure quite what to make with them! oh man chanterelles are the best if i had a big pile of fresh chanterelles i would use them as a topping on a white pizza, eat them butter fried with scrambled eggs, and top pork chops or steaks with them dried chanterelles can go in stews and gravies but with fresh ones you want to really celebrate them
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Jul 25, 2020 22:17
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oh and pasta with a chanterelle cream sauce or alfredo with mild cheese. chanterelles love butter and cream, put some calories on those babies
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Jul 25, 2020 23:11
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donald trump's america
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Jul 28, 2020 15:40
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this is why i like to keep the fire outside, in a device specifically designed to contain it
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Aug 10, 2020 18:10
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obviously rinse your beans if they're going in a salad, don't rinse if you're making bbq beans or whatever beans are not rocket science
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Aug 17, 2020 21:31
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i accidentally broiled a $400 fish without cleaning it first and also it caught fire somehow plase halp am i using the wrong brand of diesel fuel
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Aug 25, 2020 03:08
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poo poo POST MALONE posted:thick cut bacon is the biggest bullshit product on the planet. nobody wants that garbage. gently caress off. preach i can't even get thin cut at my grocery store here in texas and I swear the "regular" cut is what USED to be called thick cut like ten years ago wrapping jalapeno poppers in a four millimeter layer of fat is hosed
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Aug 26, 2020 01:35
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Ferdinand the Bull posted:You can make some pretty killer homemade bacon at home. Pork belly, salt, honey, spices, and a ziplocj bag. If I ever get around to building a cold smoker this will be a thing I'm gonna try right after smoking some fish, but for now, for me, bacon is an ingredient that comes from the store.
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Aug 26, 2020 01:45
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Giga Gaia posted:im more tired of dishes. if i could just cook all day while someone cleaned up my filthy pans, heaven. why not start a restaurant
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Aug 28, 2020 21:05
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Crusty Nutsack posted:I mean, you're probably not going to like this, but Vitamix yeah this is the truth i went 15 years buying crappy blenders and never being happy with them and therefore never using them, but a good blender actually works and will do a soup or a bearnaise sauce or a margarita and it'll always just work
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Sep 2, 2020 01:21
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if you need fat in a hot soup, it really doesn't matter much what kind it is, since it'll be all melted and in a pureed soup emulsified anyway i wouldn't try to push ghee on someone with dire allergies lol e: also if you want the melting qualities of butter, unrefined coconut oil is fairly close but does taste of coconut a bit
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Sep 2, 2020 01:54
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twoday posted:I have been running some tests today; the fridge has a knob with numbers 1-5 on it, and if I set it to 2 it already starts freezing stuff in the fridge section (not the freezer) do you really not have a thermometer that can measure a subzero temperature? a standard outdoor one should do the job also a lot of electronic probe thermometers will go well below freezing even though that's not their usual use because why not
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Sep 2, 2020 21:48
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HUGE PUBES A PLUS posted:Look at the pumpkin I bought at the farmer's market today did they give you a discount or did you have to pay extra
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Sep 6, 2020 13:19
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twoday posted:It took half an hour but I managed to defeat the coconuts https://www.youtube.com/watch?v=D1d-fy0JaXA&t=230s
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Sep 10, 2020 22:25
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coconuts need the right tools to access, but then they're not hard, just drill two holes on opposite sides to first drain the coconut water, then put it on the ground and whack it with a hammer until it yields its delicious treasure
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Sep 10, 2020 22:43
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| # ¿ Apr 19, 2024 17:29 |
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i think the safest way to dispose of a swan's heart without invoking a curse would be to send it to the queen of england to eat
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Sep 24, 2020 19:18
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